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Reference.org
Standing rib roast
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<p>A standing rib roast, also known as prime rib, is a <a href="/facts/Cut_of_beef/zBcLcYW0">cut of beef</a> from the primal rib, one of the <a href="/facts/Primal_cut/5q7DWhSy">primal cuts</a> of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs. </p><p>It is most often roasted "standing" on the rib bones so that the meat does not touch the pan. An alternative cut removes the top end of the ribs for easier carving. </p><p><a href="/facts/Rib-eye_steak/5meYMSSR">Rib-eye steaks</a> are cut from a standing rib, boned with most of the fat and lesser muscles removed. </p><p>While the cut is often referred to as "prime rib", the <a href="/facts/USDA/3PK2rx7C">USDA</a> does not require the cut to be derived from <a href="/facts/USDA_Prime/0MLAh2Uc">USDA Prime</a> grade beef. </p>